Caramel is classy. Rich. Beautiful. Tasty. Divine!
Cupcakes:
1/2 cup butter, softened
2 eggs
1/2 c milk
1 t vanilla extract
1 3/4 c flour
1 c brown sugar, packed
1 3/4 t baking powder
1/2 t salt
Frosting:
1/2 cup butter or margarine
1 cup brown sugar, packed
1/4 c evaporated milk
2 c powdered sugar
Garnish:
1/4 c chopped pecans, optional
In mixer bowl, combine butter, eggs, milk, and vanilla extract. Sift flour before measuring. Re-sift 1 3/4 cups flour with brown sugar. Add flour/brown sugar mixture, baking powder and salt to bowl. Beat on medium speed for 2 minutes. Fill cupcake liners half full and bake at 350°F for 14-16 minutes. Cool 5 minutes. Remove from cupcake pans. Cool completely. Makes 18-20 cupcakes.
Meanwhile, make frosting by melting butter over medium heat in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in milk. Heat to boiling, again stirring constantly; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread on cooled cupcakes. Top with chopped pecans, if desired. Makes 18-20 cupcakes.
